Cranberry Orange Sauce Recipe
This orange cranberry sauce is made with 4 ingredients: fresh cranberries, orange juice and zest, a little sugar, and water.
Servings: 8 servings
Ingredients
- 12 ounces cranberries
- ½ cup granulated sugar
- 1 orange zested and juiced
- ½ cup water
Instructions
- Place cranberries and sugar in a saucepan. Zest the orange over the cranberries. Cut the orange in half and juice it into a measuring cup. Add water to the measuring cup until you have 1 cup total of liquids. Pour the liquids into the saucepan, turn the heat to medium, and stir to combine.
- Bring to a boil. When the cranberries start to burst, reduce to a simmer. Simmer until most of the cranberries are popped and soft and sauce begins to thicken, about 15–20 minutes.
- Transfer to a storage container and allow to cool on the counter. Store in fridge until ready to serve.
Video
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 7 days. Note that if you use a plastic container, the cranberries may dye it pink and/or pick up flavors that seeped in from previous use, like garlic.
Freezing: You can freeze this cranberry orange sauce for up to one month. The texture may be slightly watery when you thaw it, so I recommend reheating it on the stovetop.
Nutrition
Calories: 72kcal | Carbohydrates: 19g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 50mg | Fiber: 2g | Sugar: 15g | Vitamin A: 48IU | Vitamin C: 11mg | Calcium: 8mg | Iron: 0.1mg
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